It looks VERY different along the way (I can see them doing it), but the end result is very similar. This came out similarly to the pizza at the local fancy Italian pizza place, with a “real Italian from Italy” running it, fancy oven, the works. Place in oven and bake about 15 minutes (start checking at 12).Cook on a stove-top burner on medium-high heat for 3 minutes.Preheat oven to highest temperature - 500/550° F.Cover with a pot lid or plate and let rest at least an hour, preferably two. Place dough in skillet, spreading close to the edge with oiled fingers.Grease a 9 or 10-inch cast iron skillet.Sprinkle the dough with a little flour and stir briefly until it forms a ball. After the resting time of either the overnight 12-18 hrs or faster 3 hrs, dough will be double in size, puffy & soft, and dotted with bubbles.Cover tightly with plastic wrap and let stand on counter top for 3 hours. Add hot tap water (120 - 130° F) and combine well. FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl.Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours. ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl.toppings of your choice (I use reduced fat turkey pepperoni, peppers, onions, and mushrooms).4 ounces part skim mozzarella cheese, hand shredded.1 Tablespoon olive oil for greasing pan.
3/4 cup water (cold or hot - see below).1/4 teaspoon yeast - instant or active dry.1 1/2 cups (6.3 ounces) bread flour (all-purpose flour works too) (*corrected from 7 oz.).
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